This cake is as simple as it gets. 6 ingredients in a bowl, mix, pour into a loaf pan or 6″ cake tin. 45 minutes baking time and you have cake!
I like the dense coconutty texture of this cake and the chewy golden crust. It’s perfect straight from the oven, also delicious for dessert with a big scoop of vanilla ice cream. And if there’s still some hanging around after a day or two (not likely in this house!) then its also great sliced and toasted loaf-style for breakfast with a smear of melty butter.
This could also be baked in a loaf pan and called a Lemon Coconut Loaf if that makes it easier to eat for breakfast.
Also you could totally skip the lemon if that’s not your thing. You could try subbing orange or lime or just go for vanilla.
So simple and quick, how could you not try this one?!
Lemon Coconut Cake
- 1 cup desiccated coconut
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 1/4 cups milk
Stir together the dry ingredients and zest in a mixing bowl. Pour in the milk and mix it all together.
Pour into a lined 6″ round cake pan (or a loaf tin).
Bake for 45 minutes at 175c.
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